4 lean beef cubed steaks (about 4 oz. each)
2 cloves garlic, minced
1 tsp. dried basil leaves
1/2 tsp. pepper
2 tsp. olive oil
4 sm. zucchini, thinly sliced
8 cherry tomatoes, halved
2 tsp. grated Parmesan cheese
1/2 tsp. salt

Combine garlic, basil and pepper; divide mixture in half. Press half of seasoning mixture evenly into both sides of beef cubed steaks; reserve.

Heat oil and remaining seasoning mixture in large nonstick frying pan over medium heat. Add zucchini; cook and stir 2-3 minutes. Add tomatoes and cook 1 minute. Remove vegetables to warm platter; sprinkle with cheese and keep warm. Increase heat to season steaks with salt. Serve with reserved vegetables. Yield 4 servings.

Nutrient analysis per serving: 240 calories, 351 mg sodium, 84 mg cholesterol, 10 g total fat, 3 g saturated fat.